Increased plasma brain-derived neurotrophic factor 10.5 h after intake of whole grain rye-based products in healthy subjects

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Increased plasma brain-derived neurotrophic factor 10.5 h after intake of whole grain rye-based products in healthy subjects. / Sandberg, Jonna C.; Björck, Inger M.E.; Nilsson, Anne C.

In: Nutrients, Vol. 10, No. 8, 1097, 16.08.2018.

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TY - JOUR

T1 - Increased plasma brain-derived neurotrophic factor 10.5 h after intake of whole grain rye-based products in healthy subjects

AU - Sandberg, Jonna C.

AU - Björck, Inger M.E.

AU - Nilsson, Anne C.

PY - 2018/8/16

Y1 - 2018/8/16

N2 - It has previously been shown in short-term interventions that kernel-based whole grain (WG) rye products have beneficial effects on test markers related to obesity and type 2 diabetes (T2D). T2D increases the risk of several severe health issues, including declined cognitive functions. The protein brain-derived neurotrophic factor (BDNF) is suggested to be a potential biomarker for neuronal integrity. The aim of this study was to investigate the effect on plasma BDNF concentrations, 10.5 h after the intake of WG rye. Healthy young adults were provided late evening meals consisting of WG rye kernel-based bread (RKB) or a white wheat flour-based bread (reference product (WWB)), in a randomized cross-over design. The BDNF concentrations were investigated at fasting in the morning 10.5 h after single evening meals with RKB and WWB, and also after three consecutive evening meals with RKB and WWB, respectively. No difference was observed in the BDNF concentrations depending on the priming setting (p > 0.05). The RKB evening meals increased the BDNF concentrations by 27% at fasting (p = 0.001), compared to WWB. The increase of BDNF after the RKB indicate that, in addition to anti-diabetic properties, the dietary fiber in WG rye may support neuronal integrity.

AB - It has previously been shown in short-term interventions that kernel-based whole grain (WG) rye products have beneficial effects on test markers related to obesity and type 2 diabetes (T2D). T2D increases the risk of several severe health issues, including declined cognitive functions. The protein brain-derived neurotrophic factor (BDNF) is suggested to be a potential biomarker for neuronal integrity. The aim of this study was to investigate the effect on plasma BDNF concentrations, 10.5 h after the intake of WG rye. Healthy young adults were provided late evening meals consisting of WG rye kernel-based bread (RKB) or a white wheat flour-based bread (reference product (WWB)), in a randomized cross-over design. The BDNF concentrations were investigated at fasting in the morning 10.5 h after single evening meals with RKB and WWB, and also after three consecutive evening meals with RKB and WWB, respectively. No difference was observed in the BDNF concentrations depending on the priming setting (p > 0.05). The RKB evening meals increased the BDNF concentrations by 27% at fasting (p = 0.001), compared to WWB. The increase of BDNF after the RKB indicate that, in addition to anti-diabetic properties, the dietary fiber in WG rye may support neuronal integrity.

KW - BDNF

KW - Cognitive function

KW - Colonic fermentation

KW - Diet intervention

KW - Dietary fiber

KW - Dietary prevention

KW - Metabolic regulation

KW - Neuronal integrity

KW - Rye

KW - Type 2 diabetes

KW - Whole grain

U2 - 10.3390/nu10081097

DO - 10.3390/nu10081097

M3 - Article

VL - 10

JO - Nutrients

T2 - Nutrients

JF - Nutrients

SN - 2072-6643

IS - 8

M1 - 1097

ER -